Pistachio Pound Cake

By susanwadle

Ingredients

• 1 cup, plus 1 Tablespoon granulated sugar
• 1 cup unsalted butter, soft
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup cracked pistachios (plus 1 Tablespoon for the top)

Details

Servings 2
Adapted from blog.mainefoodandlifestyle.com

Preparation

Step 1

Preheat the oven to 350°.

Cream the sugar and butter together in a mixer until smooth.

Add the eggs and vanilla and mix in. Add the flour and ½ cup of pistachios and mix until incorporated.

Butter two small loaf pans (2½ cup size) and lightly coat with flour, tapping out the excess flour. Divide the batter between the two pans and sprinkle the tops with the remaining pistachios. Bake until a toothpick comes out clean, about 1 hour.

Remove from the oven and let cool 5 minutes. Transfer the loaves to cooling racks to cool.